In a small bowl, mix together warm water and sugar, then sprinkle the active dry yeast over the top. Let sit for 5-10 minutes until frothy.

In a large bowl, whisk together the all-purpose flour and salt.

Stir in the olive oil and mashed roasted garlic into the yeast mixture once frothy.

Pour the yeast mixture into the flour mixture and add chopped fresh rosemary. Stir until a shaggy dough forms.

Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled.

Punch down the dough, transfer to a floured surface, and shape into a round loaf. Place on a parchment-lined baking sheet.

Cover the shaped dough and let it rise for another hour until puffy.

Preheat your oven to 450°F (232°C) about 20 minutes before baking.

Score the top of the dough with a sharp knife to allow steam to escape.

Bake for 30-35 minutes until golden brown and hollow when tapped.

Remove from oven, transfer to a wire rack, and cool for at least 20 minutes before slicing.